Guacamole (avocado Dip) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
6: Ripe California avocadoes, peeled and pitted
1 1/2: White onions, chopped
1/2 cup: Cilantro, chopped
Juice of 2 limes, or to taste
1: Very small zucchini, pureed
6 tbsp: Olive oil,
6: Chiles serranos, finely chopped
Salt to taste,
For the garnish:,
2 large: Tomatoes, chopped
1: Green onion, finely chopped
2: Chiles serranos, finely chopped
1/2 cup: Cilantro leaves,
Directions:
Guacamole is prepared differently in various regions of Mexico. In
the city of Monterrey, it is garnished to reflect the colors of the
Mexican flag.
For the guacamole:
totopos (crisply fried tortilla wedges)
Put avocadoes in a glass bowl, and mash them with a fork. Add onion,
cilantro, lime juice, zucchini, oil, chiles, and salt. Mix the
ingredients thoroughly to form a puree.
Put the avocado pits in the guacamole to prevent darkening. To serve,
spoon guacamole into a mortar, and decorate with tomato on one side
and green onions, chiles, and cilantro leaves in the center. On the
other side, place the totopos.
Makes 8 servings.
From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori &
Chang, New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer,
Cooking Echo, 3/93
Source from luhu.jp
the city of Monterrey, it is garnished to reflect the colors of the
Mexican flag.
For the guacamole:
totopos (crisply fried tortilla wedges)
Put avocadoes in a glass bowl, and mash them with a fork. Add onion,
cilantro, lime juice, zucchini, oil, chiles, and salt. Mix the
ingredients thoroughly to form a puree.
Put the avocado pits in the guacamole to prevent darkening. To serve,
spoon guacamole into a mortar, and decorate with tomato on one side
and green onions, chiles, and cilantro leaves in the center. On the
other side, place the totopos.
Makes 8 servings.
From: THE TASTE OF MEXICO by Patricia Quintana, Stewart, Tabori &
Chang, New York. 1986. ISBN 0-941434-89-3. Shared by: Karin Brewer,
Cooking Echo, 3/93
Source from luhu.jp